1,714 cake flour recipes

Bran hermit cookies spiced with cinnamon, cloves, mace, and nutmeg, studded with raisins. A rolled and cut old-fashioned spice cookie with a wholesome bran twist.

Jewish apple cake baked in a tube pan with layers of cinnamon-sugar Granny Smith apples and a moist oil-free batter made with applesauce and orange juice.

Classic whoopie pies with soft chocolate cake rounds sandwiched around a fluffy marshmallow cream filling. A New England bakery favorite made from scratch at home.

Old-fashioned honey-sweetened oatmeal sandwich cookies filled with a homemade raisin, orange, and lemon fruit filling. A nostalgic farmhouse recipe that yields 4 dozen.

Peanut butter bears: cinnamon-spiced peanut butter cut-out cookies shaped like teddy bears with detailed dough faces. A holiday baking project that's as fun as the cookies are good.

Tea timers, dainty triangle-cut sour cream cookies rolled in graham cracker crumbs and flecked with orange and pecans. Crisp, lightly sweet little wedges built for an afternoon teacup.

Chocolate bar nut cake melts ten ounces of chocolate bars into a buttermilk batter loaded with two and a half cups of chopped nuts and chocolate syrup. Baked low and slow in a tube pan for 90 minutes. A dense, fudgy Bundt-style chocolate cake.

Mom's chocolate chunk cookies with chunky semi-sweet chocolate, toasted pecans, and a butter-margarine blend that gives crisp edges and chewy centers. Bakery-sized scoops.

Moist dill yeast bread with cottage cheese in the dough, fresh dill weed, and a buttered crust. Makes 4 large loaves, perfect for sharing or freezing. Soft, tangy, herb-flecked.

Oatmeal crisps are thin, crackle-edged cookies pressed flat before baking for maximum crunch. Brown sugar, rolled oats, and a splash of soured milk give a deep caramel chew at the center and snap on every bite.

Double anise almond biscotti with anise extract, ground star anise, and slivered almonds in a twice-baked Italian cookie. Crisp enough to dunk in espresso or vin santo.

Soft chocolate chunk cookies with a hidden boost of peanut butter for tenderness, plus chunks of dark chocolate and chopped walnuts in every bite. Baked low and slow for chewy centers.

Milk chocolate biscotti packed with toasted whole almonds and cocoa-darkened dough. Crisp, twice-baked Italian cookies ready for dunking in coffee or espresso.

Lemon bars with an oat-brown sugar crumble crust and a tangy sweetened condensed milk lemon filling. Crumbly, creamy, and tart in every bite.

Whole wheat potato bread made with mashed potatoes, potato water, honey, and yogurt. A soft, hearty loaf with extra moisture from the potatoes for a tender crumb.

Whole-wheat snickerdoodles sweetened with pure maple syrup and rolled in cinnamon sugar. A nuttier, more wholesome take on the classic crackle-topped cinnamon cookie.